On the hunt for the 10 best restaurants in New Orleans (to be revealed in October), Brett Anderson stops in at Lilette this week: "John Harris has been making cold, corn broth soup since his days as chef at Gautreau's... Finished with a disc of lump crab meat bound with avocado, the dish couldn't be more in tune with Louisiana in the late summer." [NOLA.com] [Photo: Official Website]
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